Ingredients:
1 (3 1/2-cup) bag frozen shredded potatoes, defrosted
1/4 cup vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
6 eggs
2/3 cup milk
1/4 cup deli ham, finely diced (optional)
1/4 cup grated cheddar cheese (optional)

Directions:

1. Preheat oven to 400° Fahrenheit.
2. In a large bowl, toss together the potatoes, oil, salt, and pepper.
3. Spoon about 1/3 cup of the potato mixture into each cup of a 12-serving muffin tin. Press the mixture
   into the bottom and up the sides of each cup, then bake until golden brown, about 30 to 35 minutes.
   Remove the nests from the oven and allow them to cool.
4. Meanwhile, whisk together the eggs and milk.
5. Heat a large nonstick sauté pan over medium-high heat and add the butter.
6. Add the egg mixture and stir until the eggs have set and small curds have formed. Add the diced ham
   and grated cheese.  Season with salt and pepper to taste. Do not over cook.
7. Remove the potato nests from the muffin tin and place them on a serving platter.
8. Fill each cup with some of the egg mixture and serve warm.